tiff, cut into pieces about
three inches long and two wide. Dip carefully in sifted cracker-crumbs;
then in a beaten egg, and in crumbs again, and fry like croquettes. Dry in
the oven four or five minutes, and serve at once. Very delicious.

PEACH FRITTERS.

Make a batter as on p. 208. Take the fruit from a small can of peaches,
lay it on a plate, and sprinkle with a spoonful of sugar and a glass of
wine. Let it lie an hour, turning it once. Dip each piece in batter, and
drop in boiling lard, or chop and mix with batter. Prepare the juice for a
sauce as on p. 172. Fresh peaches or slices of tender apple can be used in
the same way. Drain on brown paper, and sift sugar over them, before they
go to table.

FREEZING OF ICE CREAM AND ICES.

With a patent freezer ice cream and ices can be prepared with less trouble
than puff paste. The essential points are the use of rock-salt, and
pounding the ice into small bits. Set the freezer in the centre of the
tub. Put a layer of ice three inches deep, then of salt, and so on till
the tub is full, ending with ice. Put in the cream, and turn for ten
minutes, or till you can not turn the beater. Then take off the cover,
scrape down the sides, and beat like cake for at least five minutes. Pack
the tub again, having let off all water; cover with a piece of old carpet.
If molds are used, fill as soon as the cream is frozen; pack them full of
it, and lay in ice and salt. When ready to turn out, dip in warm water a
moment. Handle gently, and serve at once.

ICE CREAM OF CREAM.

To a gallon of sweet cream add two and a quarter pounds of sugar, and four
tablespoonfuls of vanilla or other extract, as freezing destroys flavors.
Freeze as directed.

ICE CREAM WITH EGGS.

Boil two quarts of rich milk, and add to it, when boiling, four
tablespoonfuls of corn-starch wet with a cup of cold milk. Boil for ten
minutes, stirring often. Beat twelve eggs to a creamy froth with a heaping
quart of sugar, and stir in, taking from the fire as soon as it boils.
When cold, add three tablespoonfuls of vanilla or lemon, and two quarts
either of cream or very rich milk, and freeze. For strawberry or raspberry
cream allow the juice of one quart of berries to a gallon of cream. For
chocolate cream grate half a pound of chocolate; melt it with one pint of
sugar and a little water, and add to above rule.

WATER ICES.

Are simply fruit juices and water made very sweet, with a few whites of
eggs